This corn casserole combines whole-kernel and creamed corn with a honey-sweetened cornbread batter. A short rest after baking helps the warm slices hold together.
Use the card’s center-set and toothpick checks rather than browning alone; a golden surface does not prove the middle has finished baking.
Honey Glazed Corn Casserole
- Total Time: 55–65 minutes
- Yield: 8 – 10 servings 1x
Description
This corn casserole combines whole-kernel and creamed corn with a honey-sweetened cornbread batter. A short rest after baking helps the warm slices hold together.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 2 large eggs
- 1/4 cup honey (plus more for glazing)
- 1/2 cup melted butter
- 1 box (8.5 oz) cornbread mix
- Optional: pinch of cinnamon or cayenne; shredded cheddar for topping
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8 or 9×9-inch baking dish.
- In a large bowl, whisk together eggs, sour cream, melted butter, and honey until smooth.
- Fold in the whole kernel corn, creamed corn, and cornbread mix until fully combined. Stir in optional spice or cheese if using.
- Spread the batter evenly into the prepared baking dish.
- Bake for 45–55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The edges should be set and tender in the center.
- Let the casserole cool for 5–10 minutes before serving. Drizzle lightly with extra honey for a glossy glaze. Slice and serve warm.
Notes
- Use the card's center-set and toothpick checks rather than browning alone; a golden surface does not prove the middle has finished baking.
- Drain the whole-kernel corn as specified and grease the dish before mixing. Check the actual dish size against the options in the card.
- Prep Time: 10 minutes
- Cook Time: 45–55 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern, American
Why This Recipe Works
- Two forms of corn give the casserole a varied texture.
- The batter is assembled in one mixing bowl.
- A brief rest makes the baked casserole easier to portion.
Preparation Notes
Drain the whole-kernel corn as specified and grease the dish before mixing. Check the actual dish size against the options in the card.
Variations and Serving
Serve warm with roasted cabbage or another vegetable side. Keep any extra honey drizzle light so the corn flavor remains prominent.
Storage and Reheating
Refrigerate leftovers promptly in a shallow covered container. Reheat individual portions until thoroughly hot; avoid reheating the entire casserole repeatedly.
Frequently Asked Questions
Does the whole-kernel corn need draining?
Yes. The ingredient list specifies drained corn.
What temperature does the card use?
350 F (175 C).
Is this really a two-step recipe?
No. The original card contains six instructions; the surrounding copy should not promise two steps.
How long should it bake?
The card specifies 45-55 minutes, with a center-set and toothpick check.